Mexican Fudge

• 1 lb Grated Cheddar Cheese
• 1/4 jar Mrs. Renfro's Green Salsa (4 oz.)
• 3 Eggs, well beaten

Spread half of cheese on 11x9 or 11x7 baking dish. Combine eggs and salsa and spread on cheese. Put remaining cheese on top. Bake at 350 degrees for approximately 30 minutes. Cool 10 minutes. Cut in 1" squares. Serve on tortilla chips.

Grilled Shrimp with Mango Habanero

• 2-3 lbs. Shrimp
• 1 jar (16 oz.) Mrs. Renfro's Mango Habanero Salsa

Cover shrimp with half jar of salsa in shallow dish, marinating for 4 hours in refrigerator. Baste over shrimp while grilling, reserve a little for plate.

Grilled Peach Salsa Chicken

• 4 boneless chicken breasts
• 1 jar Mrs. Renfro's Peach Salsa

Place 4 boneless chicken breasts in container and pour 1 jar of Mrs. Renfro's Peach Salsa evenly over it. Let marinate overnight in refrigerator. Grill over medium heat, turning occasionally until done.

Zesty Fish Dish

• 2 lbs. of your choice of fresh fish (orange roughy and red snapper are nice)
• Mrs. Renfro's Chipotle Corn Salsa

Pour 1 jar of Mrs. Renfro's Chipotle Corn Salsa on top. Bake at 350°F for 20 to 30 minutes until fish is done.

Taco Pie

• 2 lbs. Ground Beef
• 2 15 oz. cans Pinto Beans
• 1/2 jar Mrs. Renfro's Mild Salsa (8 oz.)
• 1 package Chili Mix Seasoning
• 1 15 oz. can Diced Tomatoes
• 1 lb. Processed Cheese
• 1/2 pint Whipping Cream (8 oz.)

Brown meat in skillet and drain. Mix all remaining ingredients with meat. Cook on low about 2 hours. Serve over corn chips. Garnish with additional corn chips.

Black Bean Salsa Soup

• 1 cup Cooked, Cubed Pork or Chicken
• 1 jar Mrs. Renfro's Black Bean Salsa (16 oz)
• 1/2 can chicken broth (approx. 7 oz)
• 1/2 can beef broth (approx. 7 oz)

Add 1 cup Cooked, Cubed Pork or Chicken to 1 jar (16 oz) Mrs. Renfro's Black Bean Salsa. Add 1/2 can (approx. 7 oz) beef broth. Add 1/2 can (approx. 7 oz) chicken broth. Bring to simmer. Garnish with Grated Cheese and Sliced Avocado. Serve with warm tortillas.

Tequila Sunrise Fish Tacos

This recipe was developed for Renfro Foods by Carol Ritchie!

Carol's Commentary:
I love tacos of all kinds, especially fish tacos! Enhanced with a double dose of Mrs. Renfro's Tequila Salsa, these tacos are delicious for dinner with a salt-rimmed margarita, or even for breakfast with a champagne-and-freshly-squeezed-orange-juice mimosa.

• 1 cup Mrs. Renfro's Tequila Salsa
• 1 tablespoon olive oil
• 1 pound tilapia fish fillets
• 8 corn tortillas, warmed
• 1/2 cup cole slaw mix

In a shallow bowl, mix 1/2 cup Mrs. Renfro's Tequila Salsa with olive oil. Add fish fillets, turn to coat, and marinate for 10 minutes. Grill over medium heat for 4 minutes per side, until fish is cooked through. Place slices of fish into tortillas, garnish with cole slaw, and spoon remaining salsa on top.

Super Spinach and Strawberry Salad

This recipe was developed for Renfro Foods by Carol Ritchie!

Carol's Commentary:
Since super foods are all the rage, this salad boasts nutrient-dense ingredients. Mrs. Renfro's Pomegranate Salsa adds just the right balance of sweet and spicy flavor. A small amount of olive oil whisked into the salsa helps carry the flavors to every corner of your taste buds!

• 4 cups spinach leaves
• 1 cup snow peas
• 1 cup sliced strawberries
• 1/2 cup Mrs. Renfro's Pomegranate Salsa
• 2 tablespoons olive oil
• 1/4 cup sliced almonds

Arrange spinach leaves, snow peas, and strawberries on salad plates. In a bowl, whisk together salsa and olive oil. Drizzle dressing over salad and garnish with almonds.

Renfro Foods 70th Anniversary Recipe Contest/Judge's Choice Winner
Healthy category
Recipe by: Lindsy Gollihar, San Francisco

Divine Vegetarian Breakfast Burritos

• 2/3 cup of Mrs. Renfro's Habanero Salsa
• 1 tsp ground cumin
• Sea salt & black pepper
• 1 yellow onion, diced
• 2 cloves garlic, dices
• 1 red bell pepper, thinly diced
• 2 russet potatoes, cut into 1/3" slices
• 1 1/2 cup drained black beans
• 4 eggs
• 4 TBSP unsalted butter, divided
• 1 cup grated cheddar & jack cheese
• 4 flour tortillas, warmed
• Chopped cilantro
• Sour cream & avocado

1. Melt half of the butter in a nonstick skillet over medium heat. Add onions, cook until almost translucent.
2. Add spices and bell pepper, cook 2-3 min. Add garlic, cook for 1 min.
3. Add eggs and scramble with veggies until done. Remove egg mixture to a separate dish and cover. Melt remaining butter in pan, add potatoes.
4. Add egg mixture back to pan with potatoes. Add Mrs. Renfro's salsa and beans. Stir and heat for 1-2 min.
5. Remove from heat, add cheese and cilantro and cover pan for 1 min.
6. Spoon into tortillas. Serve with sour cream, dices avocado, and extra salsa.

Renfro Foods 70th Anniversary Recipe Contest/Judge's Choice Winner
Appetizer category
Recipe by: Kellie Foglio, Salem, WI

Roasted Garlic Layered Border Dip

• 1 can refried beans
• 8 oz. sour cream
• 1 Jar Mrs. Renfro's Garlic Salsa
• 8 oz. shredded Monterey Jack cheese
• 8 oz. shredded Chedder cheese
• 1 Jar Mrs. Renfro's Roasted Salsa
• 1 bunch - green onions, chopped
• 1 can black olives, sliced

Layer a large glass bowl with the above ingredients in the order given.
Serve with tortilla chips

Renfro Foods 70th Anniversary Recipe Contest/Judge's Choice Winner
Entrée category
Recipe by: Candy McMenamin, Lexington, SC

Spicy Gorgonzola Black Bean Sausage over Seared Skillet Polenta

• 1 lb. mild ground sausage
• 1 jar Mrs. Renfro's Black Bean Salsa
• 2 tbsp olive oil
• 1 (16 oz.) tube polenta, cut into 8, 1/2" slices
• 4 oz. crumbled Gorgonzola cheese

1. Brown sausage in medium skillet over medium-high heat. Drain.
2. Place browned sausage and salsa in medium saucepan and cook, stirring frequently over medium-high heat until heated through. Cover & keep warm.
3. In large skillet, heat 1 tbsp oil over medium-high heat. Add half polenta slices to skillet and cook about 4 min or until golden brown on both sides, turning once. Remove polenta from skillet. Repeat with remaining oil and polenta slices.
4. Arrange polenta slices on serving platter. Spoon salsa/sausage mixture over the polenta slices. Top evenly with crumbled Gorgonzola. Serve warm.

Renfro Foods 70th Anniversary Recipe Contest/Judge's Choice Winner
Entrée category
Recipe by: Paula Marchesi, Lenhartsville, PA

Paula's Pork Tenderloin-N-Peach Salsa Sauce

• 1 lb. pork tenderloin
• 1 Tbsp Herbes de Provence
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 tbsp butter, divided
• 7 medium peaches, pitted, peeled and sliced
• 1 tbsp brown sugar
• 4 shallots, chopped
• 2/3 cup Mrs. Renfro's Peach Salsa
• 1 cup heavy whipping cream

1. In large ovenproof skillet, sprinkle pork with Herbes de Provence, salt and pepper. Brown pork on all sides in 1 tablespoon of butter. Bake at 425-degrees for 18-23 minutes or until a meat thermometer reads 160-degrees.
2. In a large skillet, sauté peaches and sugar in 2 tablespoons butter until golden brown. Keep warm.
3. Remove pork from skillet, keep warm. Melt remaining butter in same pan pork was cooked in. Add shallots, sauté until tender. Add Mrs. Renfro's Peach Salsa and cook over medium heat 3-4 minutes, stirring to loosen bits from the pan. Add heavy cream, stir until slightly thickened and warmed through. Slice pork, service with peaches and sauce. Approx. 4 servings.

Renfro Foods 70th Anniversary Recipe Contest/Judge's Choice Winner
Entrée category
Recipe by: Carolina Safar, Rocky Hill, NJ

Drunken Shrimp Kabobs

• 1 1/2 lbs. large, de-shelled, uncooked shrimp
• 1 jar Mrs. Renfro's Tequila Salsa
• 2 bell peppers, cored and deseeded
• 1 large zucchini
• 2 medium onions
• 1 16-oz. can pineapple rings, drained
• Wooden or metal skewers
• Sour cream for side dish

1. Place shrimp in a medium bowl and cover with half jar of Mrs. Renfro's Tequila Salsa. Cover and let marinate in refrigerator for 2-3 hours. Save rest of salsa for basting and dipping.
2. Heat grill to 300-degrees F.
3. Thread vegetables and shrimp onto skewers, alternating between vegetables and shrimp.
4. Place kabobs on grill, cover with lid, and cook for 3-4 minutes. Turn to other side, baste shrimp with more salsa and cook another 3-4 minutes or until shrimp turns pink.
5. Serve kabobs with a dollop of salsa and sour cream on the side.

Renfro Foods 70th Anniversary Recipe Contest/Judge's Choice Winner
Entrée category
Recipe by: Tarrant Area Food Bank chef,
Manny Vasquez

Chipotle Shrimp and Cheesy Grits

• 1 1/2 cup, Quick Grits
• 2 cups milk
• 2 1/2 cups chicken stock
• 1 tsp minced jalapenos
• 1 tsp salt
• 1 tsp ground cumin
• 8 oz. Monterey Jack cheese, shredded
• 4 oz. Mrs. Renfro's Black Bean Salsa (1/2 jar)
• 1/2 lb. shrimp

1. Preheat oven to 350-degrees.
2. Soak grits in milk for 15 minutes - stir occasionally.
3. While grits are soaking, bring 2 1/2 cups chicken stock to a rolling boil.
4. Carefully add grits/milk mixture to boiling chicken stock. Stir constantly until all liquid is incorporated.
5. Once bubbling, reduce heat to low and add remaining ingredients (jalapenos, cumin, salt, cheese & salsa). Mix well.
6. Remove from heat and pour mixture into a well greased 13" x 9" baking dish.
7. Bake uncovered in 350-degree oven for approx. 15 minutes or until golden brown.
8. Bake or grill shrimp. Place 1 or 2 on top of cheesy grits before serving.
9. If desired, garnish with additional cheese & remaining Mrs. Renfro's Black Bean Salsa before serving.